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Sweet and Spicy Cucumber Salad
2021-05-07
https://www.metro.ca/userfiles/image/recipes/salade-concombres-douce-epicee-11624.jpg
PT10M
PT12M
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In a saucepan, cook the Thai green curry paste over medium heat just until fragrant, about 1 minute. Whisk in vegetable broth until well blended and reduced by half, about 10 minutes.Meanwhile, chop the stems of the cilantro to measure 1 tbsp (15 ml) and add to broth while it’s reducing. Set the remaining leaves aside.Whisk the rice vinegar and honey into the reduced broth mixture and let cool completely.In a large bowl, toss cucumbers and tomatoes with the salad dressing until well coated.Transfer to a platter and top with cilantro leaves and peanuts, and lime and sesame seeds if desired.
4
Campbell
3
6
5
1
1 cup (250 ml) Campbell's® Ready to Use vegetable broth
1 tablespoon (15 ml) Thai green curry:
1/2 bunch cilantro
2 tablespoons (30 ml) Irresistibles rice vinegar
1 tablespoon (15 ml) Selection honey
6 Persian cucumber, or 1 large English hothouse cucumber, thinly sliced on a diagonal
1 cup (250 ml) cherry tomatoes, halved
1/2 teaspoon (2,5 ml) salt and pepper
1/4 cup (60 ml) chopped Selection dry roasted salted peanuts, for serving
Sweet and Spicy Cucumber Salad
4
Accompaniments
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME
Ingredients
-
1 cup
(250 ml)Campbell's® Ready to Use vegetable broth
-
1 tablespoon
(15 ml)Thai green curry:
-
1/2 bunch
cilantro
-
2 tablespoons
(30 ml)Irresistibles rice vinegar
-
1 tablespoon
(15 ml)Selection honey
-
6
Persian cucumber, or 1 large English hothouse cucumber, thinly sliced on a diagonal
-
1 cup
(250 ml)cherry tomatoes, halved
-
1/2 teaspoon
(2,5 ml)salt and pepper
-
1/4 cup
(60 ml)chopped Selection dry roasted salted peanuts, for serving
Preparation
In a saucepan, cook the Thai green curry paste over medium heat just until fragrant, about 1 minute. Whisk in vegetable broth until well blended and reduced by half, about 10 minutes.
Meanwhile, chop the stems of the cilantro to measure 1 tbsp (15 ml) and add to broth while it’s reducing. Set the remaining leaves aside.
Whisk the rice vinegar and honey into the reduced broth mixture and let cool completely.
In a large bowl, toss cucumbers and tomatoes with the salad dressing until well coated.
Transfer to a platter and top with cilantro leaves and peanuts, and lime and sesame seeds if desired.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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